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1
Preheat the oven to 350 degrees.
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2
Spread the bread crumbs on a baking sheet and bake until dry and toasted, 5 to 10 minutes.
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3
Melt the butter in a small, heavy skillet set over medium heat and add the bread crumbs, horseradish, and mustard.
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4
Stir until the crumbs are well coated and golden brown, about 10 minutes.
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5
Season to taste with salt and pepper and set aside.
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6
Season the steaks generously on both sides with salt and pepper.
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7
In a heavy skillet large enough to hold the steaks without crowding, heat the oil over high heat.
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8
When very hot, add the steaks and brown them for 1 minute on each side.
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9
Reduce the heat to medium high and cook for 3 to 4 minutes more per side for rare to medium rare (internal temperature of 120 to 135 degrees).
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10
Transfer the steaks to a platter and cover them loosely with foil.
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11
Pour off all but 1 tablespoon of the fat in the skillet and add the onion and garlic.
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12
Cook over medium heat until soft, about 5 minutes, stirring occasionally.
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13
Pour in the wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
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14
Continue to cook until the liquid is reduced and syrupy and season to taste with salt and pepper.
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15
Spoon the onion mixture around the steaks on the platter, sprinkle the steaks with the bread crumbs and serve.
